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Bread Pudding
5 from 52 votes

Bread Pudding

This Bread Pudding uses day-old challah bread soaked in a spiced custard mixture of eggs, milk, cream, sugar, and vanilla. The batter includes cinnamon and salt for warmth and balance. Butter pieces dot the top, with optional turbinado sugar for added crunch. It bakes until set and slightly jiggly at the center, resulting in a rich, tender pudding with a golden surface. An optional buttery sauce enhances serving.

Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
Servings: 9 servings
Calories: 557 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 16 oz challah bread use day-old, slightly stale bread for best results, stale
  • ½ cup light brown sugar firmly packed
  • ¼ cup granulated sugar
  • 4 Tablespoons butter melted, unsalted
  • 1 Tablespoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon table salt
  • 5 egg large
  • 1 ½ cups milk whole
  • 1 cup heavy cream
  • 2 Tablespoons butter cold, cut into pea sized pieces, salted or unsalted
  • 2 Tablespoons turbinado sugar for topping (optional)
For the sauce (optional, but tasty!)
  • 4 tablespoons butter unsalted
  • ¼ cup light brown sugar firmly packed
  • ¼ cup granulated sugar
  • ¼ cup heavy cream
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 375F (190C).
  2. Cut bread into 1” cubes and set aside.
  3. In a large mixing bowl, combine sugars, melted butter, vanilla extract, cinnamon, and salt and whisk until well combined.
  4. Add eggs and whisk well.
  5. Add milk and heavy cream and whisk until mixture is well combined.
  6. Place bread pieces in a large mixing bowl and pour egg mixture evenly over bread. Gently toss with a spatula until bread is thoroughly coated with the custard.
  7. Pour contents evenly into 2.5qt casserole dish (make sure you add all the liquid from the bowl!).
  8. Dot the top of the bread with the butter pieces. If desired, sprinkle the entire surface evenly with turbinado sugar.
  9. Transfer to center rack of 375F (190C) oven and bake for 50-55 minutes. The surface will be browned and the center will still be slightly jiggly when finished baking. Prepare sauce (if using) while the pudding cools.
For the sauce
  1. In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until sugar is melted.
  2. Increase heat to medium and bring mixture to a boil, stirring often.
  3. When mixture reaches a full rolling boil, remove from heat, add vanilla extract, and stir well. Allow mixture to cool for about 10 minutes or so, it will thicken as it cools.
  4. Drizzle approximately half the sauce over the surface of the pudding, reserving the rest for serving on the side. Enjoy!

Notes

  • Use day-old or slightly stale challah or brioche bread to prevent the pudding from becoming too soggy.
  • If bread is too fresh, dry it in a 300°F oven for 10 minutes before using.
  • Raisins can be added if desired by mixing into the bread and custard.
  • The sauce can be spiked with 2-3 teaspoons of bourbon or rum for variation.
  • The pudding can be assembled ahead, refrigerated overnight before baking.
  • Store leftovers tightly covered in the refrigerator for up to 3 days or freeze for several months; thaw before reheating.

Nutrition Information

Serving 1serving Calories 557kcal (28%) Carbohydrates 59g (20%) Protein 10g (20%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 192mg (64%) Sodium 504mg (21%) Potassium 217mg (5%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 1180IU (24%) Vitamin C 0.2mg (0%) Calcium 155mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 9 servings

Amount Per Serving

Calories 557

% Daily Value*

Serving 1serving
Calories 557kcal 28%
Carbohydrates 59g 20%
Protein 10g 20%
Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 192mg 64%
Sodium 504mg 21%
Potassium 217mg 5%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 1180IU 24%
Vitamin C 0.2mg 0%
Calcium 155mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.